Bulgur Wheat Porridge with Persimmon and Raspberries

Bulgur Wheat Porridge with Persimmon and Raspberries

Food sensitivities can make it difficult for people with bowel conditions to join in all the festive eating and drinking.

Lily Soutter and bowel cancer research challenged me to create #GiftsForYourGutrecipe. I chose to do something distinct and created this bulgur wheat porridge with persimmon, cranberries and warming cinnamon.


Bulgur Wheat Porridge with Persimmon and Cranberries

  • Author: somiigbene
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 12 1x


Enjoy this warming bulgur wheat porridge as an alternative to oats. 



  • 100g bulgur wheat
  • 300ml unsweetened almond milk
  • 1 persimmon, chopped
  • 100g fresh raspberries
  • Large handful dried cranberries
  • 2 tablespoon maple syrup
  • 2 teaspoons pumpkin seeds
  • 1 teaspoon flaxseeds
  • ¼ teaspoon vanilla extract 
  • ¼ teaspoon ground cinnamon
  • 1 sesame seed snap, crushed (optional)


Rinse the bulgur wheat thoroughly then combine with the milk, vanilla paste and cinnamon in a saucepan. Cook over low-medium heat, occasionally stirring for 15-20 minutes. 

When the bulgur wheat is tender, take it off the heat and divide between bowls. Top with the persimmon, raspberries, cranberries, flaxseeds, pumpkin seeds, sesame snaps (if using) and drizzle with maple syrup. 

  • Category: Breakfast

Keywords: Bulgur wheat, porridge, persimmon


Leave a Reply

%d bloggers like this: